I've never had a Pumpkin Curry, but I imagine it tastes like this one! Eating out is a challenge with my dietary restrictions, so this recipe (like most of them), is a Thai-inspired American fusion that's so easy to make and bursting with flavor! The simplicity of the recipe, easy-to-find ingredients, and general tastiness will make it one you'll make over and over!
Here are a few tips for this quick week-night Pumpkin Curry recipe:
Get all the ingredients ready first!
I often like to prep as I go, but this recipe moves quickly once you start. I like to prep with an audiobook and then blast music while dance-cooking.
Add the spices and shelf-stable items to your pantry.
This recipe is so easy to whip up in a pinch, and while I chose this vegetable combination carefully, it tastes nice with a variety of others. With the spices, coconut milk, and pumpkin on hand, you can whip this beauty up with little planning.
Pumpkin Curry RecipePrint
Photos of the cooking process
Since this recipe moves fast, you'll want to get your ingredients together and prepared ahead of time.
Sautee the bell pepper and green beans for approximately 5 minutes.
Add chicken and cook for approximately 3 minutes, or until outsides are cooked. Then add garlic and ginger, stirring constantly for 2-3 minutes.
Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
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With love and gratitude,
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